FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
shrimp burrito recipe With Roasted Corn Pico
- Total Time: 40 minutes
- Yield: 8–10 servings 1x
- Diet: General
Description
This vibrant shrimp burrito recipe features tender, perfectly cooked shrimp and a sweet, smoky roasted corn pico, making it a delicious, healthy, and easy dinner idea for busy weeknights.
Ingredients
- 1 lb (450g) fresh shrimp, peeled, deveined, tails off
- 8–10 count small flour tortillas (6-inch/15 cm)
- 1.5 cups (240g) roasted corn (frozen or fresh)
- 1 cup (150g) diced tomatoes
- 0.25 cup (40g) finely diced red onion
- 0.5 cup (15g) chopped fresh cilantro
- 1–2 lime(s), for juice
- 1 large avocado
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- Salt and black pepper, to taste
- 1–2 tbsp olive oil
- 2 cups (100g) shredded cabbage or lettuce
- 0.25 cup (30g) crumbled Cotija cheese (optional)
Instructions
- Roast Corn: Roast 1.5 cups (240g) corn on a baking sheet at 400°F (200°C) or in a hot pan for 10-15 minutes until lightly charred and tender. Let cool slightly.
- Prepare Pico: Combine the cooled corn with 1 cup (150g) diced tomatoes, 0.25 cup (40g) red onion, 0.5 cup (15g) cilantro, fresh lime juice, and a pinch of salt. Mix gently for your vibrant pico.
- Season Shrimp: Pat 1 lb (450g) shrimp very dry. In a bowl, toss shrimp with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until coated.
- Cook Shrimp: Heat 1-2 tbsp olive oil in a large 10-inch skillet over medium-high heat until shimmering. Add shrimp in a single layer. Cook 2-3 minutes per side until pink and opaque. Do not overcook.
- Warm Tortillas: Warm 8-10 flour tortillas in a dry skillet, microwave, or over flame until soft and pliable.
- Assemble Burritos: Lay out a tortilla. Layer with cooked shrimp, roasted corn pico, sliced avocado, shredded cabbage, and Cotija cheese. Fold in the sides, then roll tightly from the bottom up to create your perfect shrimp burrito.
Notes
To prevent burritos from falling apart, avoid overfilling and ensure tortillas are warmed properly to make them pliable. For dietary variations, serve as a burrito bowl over cauliflower rice or lettuce, or add extra protein with black beans. If shrimp is tough, reduce cooking time as it cooks very quickly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, Sautéing, Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 380 calories
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 130 mg